Sweetheart Cookie Puzzle

Recipe By : Bake It Better With Quaker Oats
Serving Size : 20 Preparation Time :0:15
Categories : Cookie And Bar Holiday And Gift Idea

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
1 c granulated sugar
2 tsps vanilla
2 c rolled oats — uncooked
1 1/4 c unbleached flour
2 c M Ms® plain chocolate candy

Preheat oven to 350. Lightly spray 2 baking sheets with cooking spray; set
aside. In a mixing bowl, combine margarine, sugar, and vanilla. In another
mixing bowl, combine oats and flour. Mix wet ingredients with dry
ingredients just until moistened. Divide dough in half. Pat each half of
dough into heart shape about 1/4″ thick on prepared baking sheets. To
decorate, gently press M M’s into dough in a pattern or phrase of your
choice. With a sharp knife, cut through dough to form 10 random shapes. Do
not separate. Bake for 18 minutes or until lighly browned. Carefully cut
through pieces again to separate. Cool 5 minutes on baking sheet. Remove
and cool completely on wire rack.

– – – – – – – – – – – – – – – – – –

Per serving: 289 Calories; 15g Fat (45% calories from fat); 3g Protein; 37g
Carbohydrate; 4mg Cholesterol; 131mg Sodium

NOTES : The serving size depends on how big you decide to cut out the
shapes. This recipe makes two 10″ heart shaped cookie puzzles.

Garlic Soup Provencal

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Herbs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Heads of garlic
2 Leeks, thinly sliced
1 tb Olive oil
3 pt Chicken stock
2 c Quartered tomatoes
1 lg Peeled potato cut in 2-3
Chunks
1/8 ts Crumbled saffron
2 tb Minced fresh sage
2 ts Minced fresh thyme
2 Sprigs chopped fresh parsley

To peel the garlic, separate the cloves and drop them
into boiling water for 30 seconds, drain, rinse the
cloves in cold water, then peel them. Saute the sliced
leeks in the oil until tender, then put them and all
the rest of the ingredients into a soup pot and bring
the mixture to a boil. Reduce the heat and simmer for
35 to 45 minutes, or until the garlic is tender and
dissolving. Fish out the cooked potatoes, whip them
until smooth, then reserve them. Strain the soup
through a sieve, pressing to get all the garlicky
goodness into the strained soup. Add the reserved
potatoes, and whisk them in until smooth.

– – – – – – – – – – – – – – – – – –

FALAFEL (HAMILTON)

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Vegetarian Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chickpeas
1 t Baking soda
1 t Salt
1/2 c Finely minced onion
2 tb Finely minced parsley
1 t Ground cumin
1 t Ground coriander
2 Garlic cloves, mashed
Pepper to taste
1 tb Lemon juice
1/8 ts Cayenne
Oil for deep frying

Soak chickpeas over night. Drain put into a
blender. Add baking soda salt. Blend till you have
a texture of fine breadcrumbs. Do not blend into a
paste.

Empty into a bowl. Add onion, cumin, coriander,
garlic, pepper, lemon juice cayenne. Mix gently
with a fork. Do not pat down.

Put 2″ oil in a wok. Form the mixtue into 18 patties.
Only shape them so that they just hold together. Put
into hot oil fry until they are redish brown on both
sides. Drain on paper towels.

Serve hot with tahini sauce stuffed in pita.

“The Hamilton Spectator”, August, 1993

– – – – – – – – – – – – – – – – – –

Title: OLD FASHIONED LEMONADE
Categories: Beverages, Jam/jelly
Yield: 12 servings

1 1/2 c Sugar, granulated
1 1/2 c -Water
1 tb Lemon rind; finely grated
1 1/2 c Lemon juice; 6-7 lemons
1 Lemon; sliced thinly
Mint sprigs

“This delightful recipe is from _The Anne of Green Gables Cookbook_
by Kate MacDonald.”

In small saucepan, stir together sugar, water and lemon rind. Bring
to a boil; stirring constantly; boil for 5 minutes, stirring. Remove
from heat and let cool. Stir in lemon juice. Transfer to a jar; cover
and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in
each tall glass. Add 1/4 cup (50ml) of the syrup and 3/4 cup (175ml)
cold water; stir well. Garnish with lemon slice and sprig of mint.

MAKES: about 3 1/2 CUPS, ENOUGH FOR 12 SERVINGS SOURCE: _The Green
Gables Cookbook_

MMMMM

Arby’s Horsey Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Mayo
3 tablespoons Bottled horseraddish cream — sauce
1 tablespoon Sugar — or
2 packages Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not
freeze. Source: Gloria Pitzer.

– – – – – – – – – – – – – – – – – –

CRAYFISH TAIL SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Crayfish tails
10 ea Spinach, leaves
1 ea Endive, head
1/2 c Beans, small, green,
— blanched
1 md Tomato, diced
2 ea Shallots, chopped
1 bn Chervil, chopped
1 pn Tarragon
Vinaigrette, Hazelnut Oil *
Salt
Pepper
10 ea Basil, leaves

* Vinaigrette of Hazelnut oil is prepared with 1 part vinegar
to 4 parts oil, mustard, salt and pepper to taste.)

Boil the crayfish tails and cool.

Place spinach, endive, and blanched beans in a large bowl. Add
tomato, shallots, chervil, and tarragon. Add crayfish tails and
sprinkle with hazelnut oil, salt and pepper.

Mix well and set aside.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

– – – – – – – – – – – – – – – – – –

BEURRE MANIE – GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Flour
2 tb Butter

For the beurre manie, simply melt the butter in a
saute pan, add the flour and then cook over medium
heat for a minute or two to take the “floury” flavor
out of the mix.

Pour the sauce over the rabbit and serve.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gerard Crozier, Crozier’s Restaurant,
New Orleans

– – – – – – – – – – – – – – – – – –

Baked Camel

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Camel
2 lg Sheep
4 lg Turkeys
20 lg Carps
200 md Sea-Gull Eggs
400 lg Dates
Banana-Leafs

Cook the eggs, peel them. Scale off the carps. Fill the carps with the dates
and the eggs. Fill the turkeys with the Carps. Fill the sheep with the
turkeys. Fill the camel with the sheep. Dig a large mould, give in about 500
kilos of charcoal and light them. Wrap the camel in the banana-leafs and
give into the mould. Cover with earth and bake for two days.

To serve with rice.

– – – – – – – – – – – – – – – – – –

Play Dough

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Drop Food colouring, or more
1 C Water
1 C Flour
1/2 C Salt
2 Ts Cream of tartar
2 Tb Cooking oil

In a heavy saucepan, stir food colouring into water. Add all
remaining ingredients. Cook over medium heat, stirring constantly with
a wooden spoon until mixture thickens and draws away from the sides of
the pan. Form into a ball and cool. Pack play dough in a zip-lock bag or
air-tight container.

NB: Can also be used as a treat for birthday parties, just pack it
into individual decorative containers.

Source: Modern Woman magazine, June 1993 issue Shared by: Sharon
Herrington

– – – – – – – – – – – – – – – – – –

VEGETARIAN POT STICKERS WITH DIPPING SAUCE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Vegetarian
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Diced tomato
1/2 c Grated daikon
2 tb Finely chopped shiso leaves
2 tb Chopped green onions
3 tb Lemon juice
1/4 c Tamari or soy sauce
1/2 ts Cumin seed
1/2 ts Chili powder
1/2 c Cooked brown rice
6 oz Tofu — squeezed
-to remove moisture
3 tb Fresh shiitake mushrooms
-(finely chopped)
2 tb Chopped fresh basil leaves
2 tb Finely chopped black olives
1 t Ground red chili pepper
1 t Sesame oil
12 oz Pot sticker wrappers
Salad oil for frying

For dipping sauce, combine tomato, daikon, shiso, green onions,
lemon juice, 2 tablespoons of the tamari, the cumin, and chili
powder. Chill overnight. In a bowl, combine rice, tofu,
mushrooms, basil, olives, chili pepper, sesame oil, and the
remaining 2 tablespoons tamari. Chill for 30 minutes. Put 1
tablespoon of filling in the center of each wrapper. Dampen edges
with water, fold wrapper in half, and seal edges. In a non-stick
skillet, heat a little oil. Arrange filled pot stickers in a
single layer in the skillet; cook over medium heat until the
bottoms of the pot stickers are browned. Add 1/4 cup water; cover
and cook on low heat for 6 minutes, or until water is evaporated.
Repeat until all pot stickers are cooked. Serve with dipping
sauce. Makes about 24 pot stickers.

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Guest Demonstrator: Paul Onishi

Reprinted with permission from:
The Electric Kitchen Hawaiian Electric Company, Inc.

– – – – – – – – – – – – – – – – – –